Cooking Tips: Helpful Recommendations and Techniques for Successful Cooking

Here you will find a wide range of useful tips on preparing dishes, using ingredients, decorating food, and much more.

In this section, you will learn about various cooking techniques that will help you achieve perfect results. You will discover how to cook meat, poultry, fish, and vegetables, as well as which methods and approaches work best for each of them.

In addition, the "Cooking Tips" section offers plenty of practical advice on selecting and using ingredients to make your dishes more delicious and nutritious.

If you want to learn new cooking methods and techniques, expand your culinary knowledge and skills, then this section is the perfect place for you. Here you will find answers to many questions and receive plenty of valuable advice from true professionals.

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How to cook cornmeal grits is a question especially relevant for anyone who wants to try or regularly cooks this remarkably nutritious and affordable grain. Cornmeal is a source of slow carbohydrates, fiber, B vitamins and magnesium, while being naturally gluten-free, which makes it an ideal choice for a gluten-free diet. From properly cooked cornmeal you can make classic porridges on water and milk, traditional Moldovan mămăligă, Italian polenta, side dishes for meat and much more. This guide gathers all the main cooking methods: classic stovetop with a lid and constant stirring, multicooker on the "Porridge" setting, on milk for sweet breakfast porridge, on water for a savory side. For each method you'll find exact proportions (the classic 1:3 for porridge and 1:4 for thinner versions), times and important details.

Details: Author: Artyom; 05 December 2019; Last Updated: 29 March 2026

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Details: Author: Artyom; 04 December 2019; Last Updated: 29 March 2026

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How to cook couscous is a question that comes up for every home cook encountering this unusual Moroccan grain for the first time and unsure how to handle it. The defining feature of couscous is that it's not really a grain at all but tiny balls of steamed semolina flour that are essentially already cooked and just need steeping or a quick boil. Thanks to this, couscous cooks many times faster than any other grain — in just 5-10 minutes. This guide gathers all the main methods: classic steeping (no boiling), quick stovetop cooking, preparation in a multicooker and in the microwave. For each method you'll find exact water proportions (the classic 1:1.5), timing and important details. The article also includes recommendations on choosing quality couscous and dish ideas: from tabbouleh salads to pilaf.

Details: Author: Artyom; 03 December 2019; Last Updated: 29 March 2026

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Cooking lentils is simple once you know a couple of important details: different varieties cook differently, and the water ratios and timing change between them. Red lentils cook fastest at 12-15 minutes and break down into a tender purée — perfect for soups and dahls. Green and brown lentils hold their shape and need 20-25 minutes, making them ideal for salads and side dishes. Black beluga lentils take 25-30 minutes and are the firmest and prettiest of all. None of them need pre-soaking. Cover with water at a 1:2 ratio for fluffy or 1:3 for creamy, and salt only at the end of cooking. I'll share exact ratios and timing for each variety inside.

Details: Author: Artyom; 01 December 2019; Last Updated: 29 March 2026

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Cooking millet properly takes a couple of small but essential tricks — without them, the grain often turns bitter or clumpy and disappoints. The most important step is the prep: millet must be rinsed in several changes of water until the water runs clear, then briefly scalded with boiling water to wash away its naturally bitter coating. Only after that does it go into the pot, with water at a 1:2 ratio for fluffy pilaf-style millet or 1:3 for creamy porridge. Cook covered on low heat for 20-25 minutes without stirring, then add butter and rest 10 minutes. I'll cover how to cook millet for a side dish, as a milk porridge and in the oven for the fluffiest result.

Details: Author: Artyom; 01 December 2019; Last Updated: 29 March 2026

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How to cook oatmeal is a question that comes up for anyone who wants to prepare a simple, healthy and filling breakfast but isn't sure about the right ratios, timing or cooking method. In reality, it's far easier than it seems: oatmeal can be cooked in water or milk, in a saucepan, in the microwave or in a multicooker — each method has its own nuances and advantages. The basic ratio is 1 part oats to 2 parts liquid for a thick porridge and 1 to 3 for a thinner one. Cooking time depends on the type of flakes: rolled oats need 10-15 minutes, quick oats just 3-5 minutes, and steel-cut oats 30-40 minutes. This guide gathers all the main methods with exact proportions, timings and topping ideas.

Details: Author: Artyom; 30 November 2019; Last Updated: 29 March 2026

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Details: Author: Artyom; 26 November 2019; Last Updated: 29 March 2026

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How to cook pelmeni in a pot is a question that seems trivial but actually trips up many home cooks — the dumplings either fall apart, stick together or stay raw inside. In reality there are just a few secrets, and once you know them your pelmeni will always come out firm, springy, with intact wrappers and a juicy meat filling. The main rule is to use plenty of boiling salted water (at least 2-3 liters per 500 g of dumplings), drop them only into actively boiling water and stir gently right away. Once the dumplings float to the surface, cook them for another 5-7 minutes — that's exactly what they need. This guide covers all the details, timings and proportions for both frozen and fresh pelmeni.

Details: Author: Artyom; 25 November 2019; Last Updated: 29 March 2026

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How to cook pasta is a question that seems elementary but in practice causes many home cooks endless trouble — the pasta sticks together, overcooks or stays hard inside. In reality there are just a few secrets, and once you know them your pasta will always turn out perfect. The main rules: plenty of water (1 liter of water and 10 g of salt per 100 g of pasta), an active boil throughout cooking, obligatory stirring right after dropping the pasta in, and precise cooking time depending on shape and brand. This guide gathers exact times for all the main pasta shapes: spaghetti, farfalle, penne, fusilli, conchiglie, nests, lasagna sheets, small star pasta for soups. The article also explains in detail the principle of cooking real al dente pasta — that classic firm bite Italians love.

Details: Author: Artyom; 24 November 2019; Last Updated: 29 March 2026

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How to soft-boil eggs is an essential kitchen skill that's worth mastering for both beginner home cooks and experienced ones, because a perfectly soft-boiled egg with a runny, creamy yolk and just-set white is both a classic breakfast and a universal ingredient for many salads, sandwiches and grain bowls. The main secrets of success are the right cooking time (3-4 minutes from the boil for a runny yolk, 5 minutes for a slightly creamy one), starting with room-temperature eggs (so the shells don't crack when dropped into boiling water) and an obligatory cold-water bath after cooking for easy peeling. This guide gathers all the main methods and precise cooking times for eggs of different sizes and starting temperatures — from classic stovetop boiling to microwave methods.

Details: Author: Artyom; 23 November 2019; Last Updated: 29 March 2026

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Categories

Cooking Tips: Helpful Recommendations and Techniques for Successful Cooking

How to properly cook cornmeal – the simplest methods

How to Properly Cook Semolina Porridge – The Easiest Methods

How to properly cook couscous – the simplest methods

How to Properly Cook Lentils – the Easiest Methods

How to properly cook millet – the simplest methods

How to Properly Cook Oatmeal – The Simplest Ways

How to boil corn on the cob in a pot – the simplest way

How to boil dumplings in a pot – the simplest method

How to Cook Pasta Properly – the Easiest Methods

How to Boil Soft-Boiled Eggs – The Easiest Methods